for my food guru!!!

[BaytownHusker]

My wife wants to see if yall have any thing for her.. she wants to make some kind of sauce with shrimp in it to pour over chicken..

 

 

Thanks ahead of time..

[BaytownHusker]

TTT anyone ? come on ninersgirl!!!!!!!

[sarge87]

Here's one you may like.....

 

Chicken Breasts and Shrimp with herbs de Province in a Creamy Dijon Sauce (Yields 2 servings)

 

1 tablespoon butter and 1 tablespoon in reserve (if needed)

1 tablespoons olive oil

8 shrimp, shells on

2 boneless, skinless chicken breasts (8 ounces each)

Salt and pepper

1/2 cup dry wine

1/2 cup chicken broth

1/2 shallot, chopped

1 clove garlic, chopped

1/2 cup cream

1 teaspoon Dijon mustard

Few drops fresh lemon juice (1 wedge of a lemon quartered)

1 tablespoon herbes de Provence (can be found in the spice isle at your local market or recipe below)

1 tablespoon pistachios, chopped (optional, for texture)

 

Heat the butter and olive oil in a large, deep saute pan over high heat. Add the shrimp and saute over high heat, stirring occasionally until the shrimp turns pink, about 2 to 3 minutes. Remove from heat and set aside on a plate.

 

Season the chicken breasts with salt and pepper on both sides, reduce the heat to medium, and then place them in the pan (there should still be some butter and oil in the pan; if not, add a little more). Cook chicken over medium heat for 3 to 4 minutes on each side. Add the wine, followed by the chicken broth, shallot, and garlic; cook for another 6 to 8 minutes or until chicken is fully cooked through. Remove the chicken and set it aside on a plate.

 

Add the cream, mustard, lemon juice, and herbes de Provence to the pan and stir to combine. Remove pan from the heat.

 

Peel the shells from the shrimp. Transfer the shrimp to a bowl. Return the sauce to the heat, bring to a boil, and simmer until thickened slightly, about 2 to 3 minutes. Return the chicken and shrimp to the pan and reheat for 1 to 2 minutes. Sprinkle in pistachios and then divide among 2 plates.

(If you need more than 2 servings, double all above amounts except dijon mustard (increase by 1/2 teaspoon per 2 servings) and lemon (1 wedge per 4 servings)

 

herbs de Province

2 tablespoons dried savory

2 tablespoons dried rosemary

2 tablespoons dried thyme

2 tablespoons dried oregano

2 tablespoons dried basil

2 tablespoons dried marjoram

2 tablespoons fennel seed

 

Put all ingredients in a bowl and mix thoroughly, put in an air tight container. (keeps 6 mos.)

Can be used in soups and stews

[T_O_Bull]

Sounds great Sarge. Do you wear your combat boots in the kitchen?

>>>T_O_B

[sarge87]

Sounds great Sarge. Do you wear your combat boots in the kitchen?

>>>T_O_B

Good one

 

I find that cooking is a good stress reliever.